On Saturday, May 11, we had a great crowd who embraced the rain, listened to Dar Williams play guitar and talk about her passion for honey bees, and when the rain let up a bit, all made their way into the garden to plant bee-friendly flowers. Later in the afternoon, our two sheep, Priya and Yahtnah, escaped into Farmer Bob’s fields and kept up a very good chase before evading the staff and visitors by swimming across the pond. At last, we caught them! They seemed relieved to be back in their space on the farm.
Auction lots range from a day of distilling with spirits maven Allen Katz; to private cooking lessons and meals with chef Rozanne Gold and food editor Mindy Fox; to your own private supper club staged by chef and food writer Tamar Adler and composer Gabriel Kahane.
Your bidding will help us raise funds towards a matching grant of $50,000 from Robin Quivers’ 15 Foundation to expand our culinary education program for youth, teens and families living in NYCHA public housing.
2 tablespoons olive oil
1 onion, diced
2 cloves of garlic, minced
2 quarts chicken stock
1 cup dried macaroni
1 15 oz can cannellini beans
½ lb. asparagus, tips trimmed, cut into 1-inch pieces
½ cup frozen peas
10 oz fresh spinach, roughly chopped
Freshly grated parmesan
¼ cup fresh basil, cut into chiffonade
1. Heat oil in large sauce pan. Add onions, sauté 2-3 minutes. Add garlic, sauté until fragrant.
2. Add chicken stock and bring to a boil. Add macaroni and reduce heat to simmer. Cook 6-7 minutes, add beans, asparagus and peas. Cook 2-3 minutes or until asparagus is tender.
3. Add spinach and stir in until it wilts. Season to taste with salt and pepper. Top with parmesan and basil.